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- 1 tablespoon parsley - fresh and chopped
For a light summertime meal, serve these beautifully grilled salmon fillets accompanied by this
distinctive sauce. This nutritious salmon recipe can be made even healthier by discarding the
yolk from the hard-boiled egg used for the sauce.
Directions
- Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
- Place
rack approximately 4" from heat source. Preheat grill (the fire should be very hot).
SAUCE:
In a bowl, mix all of the sauce ingredients together. Adjust seasonings to your liking.
Just before serving, add in the parsley.
SALMON: Rub a thin coat of oil on salmon to
prevent sticking.
Spinkle salmon with dill and add a slice of lemon to the top.
Grill salmon, flesh side down, for 5 minutes. Cover the salmon with foil after the five minutes
and then continue to grill for 2 to 3 additional minutes.
To check for doneness, cut into the
center with a sharp knife. If salmon appears flakey, it is done.
Remove the salmon from the grill and onto a serving platter.
Pour the gribiche sauce over
salmon or serve it on the side. Serve immediately.
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